Italian Sweets And Cakes 3

Italian Sweets and Cakes 3

Crema tartara alla Caramella (Caramel Cream)

Ingredients: Cream, eggs, caramel sugar, vanilla or lemon flavouring.

Boil a pint of cream and give it any flavour you like. When cold, add the yolks of eight eggs and two tablespoonsful of castor sugar, mix well and pass it through a sieve; then burn some sugar to a caramel, line a smooth mould with it and pour the cream into it. Boil in a bain-marie for an hour and serve hot or cold.

Cremona Cake

Ingredients: Ground rice, ground maize, sugar, one orange, eggs, salt, cream, Maraschino, almonds, preserved cherries.

Weigh three eggs, and take equal quantities of castor sugar, butter, ground rice and maize (the last two together); make a light paste with them, but only use one whole egg and the yolks of the two others, add the scraped peel of an orange and a pinch of salt. Roll this paste out to the thickness of a five-shilling piece, colour it with the yolk of an egg and bake it in a cake tin in a hot oven until it is a good colour, then take it out and cut it into four equal circular pieces. Have ready some well-whipped cream and flavour it with Maraschino, put a thick layer of this on one of the rounds of pastry, then cover it with: the next round, on which also put a layer of cream, and so on until you come to the last round, which forms the top of the cake. Then split some almonds and colour them in the oven, cover the top of the cake with icing sugar flavoured with orange, and decorate the top with the almonds and preserved cherries.

Cake alla Tolentina

Ingredients: Sponge-cake, jam, brandy or Maraschino, cream, pine- apple.

Make a medium-sized sponge-cake; when cold cut off the top and scoop out all the middle and leave only the brown case; cover the outside with a good coating of jam or red currant jelly, and decorate it with some of the white of the cake cut into fancy shapes. Soak the rest of the crumb in brandy or Maraschino and mix it with quarter of a pint of whipped cream and bits of pineapple cut into small dice; fill the cake with this; pile it up high in the centre and decorate the top with the brown top cut into fancy shapes.

Riso all'Imperatrice

Ingredients: Rice, sugar, milk, ice, preserved fruits, blanc- mange, Maraschino, cream.

Boil two dessert-spoonsful of rice and one of sugar in milk. When sufficiently boiled, drain the rice and let it get cold. In the meantime place a mould on ice, and decorate it with slices of preserved fruit, and fix them to the mould with just enough nearly cold dissolved isinglass to keep them in place. Also put half a pint of blanc-mange on the ice, and stir it till it is the right consistency, gradually add the boiled rice, half a glass of Maraschino, some bits of pineapple cut in dice, and last of all half a pint of whipped cream. Fill the mould with this, and when it is sufficiently cold, turn it out and serve with a garnish of glace fruits or a few brandy cherries.